Hasil untuk "Fermentation industries. Beverages. Alcohol"

Juan José Carol Paz, Ana Yanina Bustos, Ana Estela Ledesma

Goat milk can be a vehicle for beneficial microorganisms, such as probiotic lactic acid bacteria (LAB). During lactic fermentation, the hydrolysis of milk proteins can improve their nutritional properties and sensory attributes and even have beneficial health effects. The objective of this study was to evaluate the caseinolytic activity of LAB strains with probiotic potential and to monitor the changes induced by fermentation and during storage in milk components using Fourier transform infrared (FTIR) spectroscopy. First, the proteolytic activity of 36 LAB strains isolated from dairy products was qualitatively assessed. Then, 17 strains with probiotic potential and moderate to high proteolytic activity were selected for further analysis. Casein proteolysis was found to be strain-dependent, with a decrease in total protein concentration ranging from 28% to 87% and an increase in amino acids ranging from 29% to 88%. Furthermore, a notable difference was observed in the amide bands in the FTIR spectra between the beginning and end of incubation, showing a decrease in the intensities of the bands attributed to proteins. In fermented goat milk, LAB growth resulted in a final count between 0.62 and 2.6 log CFU/mL, a 0.29 to 2.0 drop in pH, and lactic acid production between 0.20 and 1 g/L. FTIR spectra revealed time-dependent modifications in amide I and II bands accompanied by a marked reduction in carbohydrate content and an increase in lactic acid signal. After 21 days of storage, the viability of the strains, pH, and lactic acid in the fermented milks were not substantially modified. These results highlight the potential of lactic fermentation with strains selected for their probiotic potential as an approach to producing value-added goat milk products, as well as the usefulness of FTIR spectroscopy for characterizing complex systems such as goat milk.

B. Carlini, Lyndsey B. Kellum, Sharon B. Garrett et al.

OBJECTIVE Washington state legislators have attempted to regulate high THC cannabis to reduce cannabis-related harms. Historically, industry actors of other health compromising products have influenced governments' adoption of evidence-based regulation policies. A better understanding of the industry rhetoric can be used by public health advocates to develop counter arguments and disseminate alternative narratives that protect the public's health. We analyzed the arguments used by cannabis industry actors opposing regulations to de-incentivize the availability and use of high THC products in Washington State. METHOD We analyzed 41 testimonies transcribed from 33 cannabis industry actors in 3 public bill hearings and one legislative work session that occurred between 2020 and 2023. Using a deductive thematic analysis, informed by industry actors' arguments opposing regulation of alcohol, tobacco, and high-sugar beverages, we developed a codebook to analyze and identify themes within cannabis industry rhetorical strategies. RESULTS We identified three main rhetorical strategies used by cannabis industry actors to oppose THC content regulation: threat, distract, discredit. The most frequently used rhetorical strategy was threats to economic benefits, public health, and the will of the people. The other two most apparent strategies were distracting from the bill's focus by introducing a tangential topic and discrediting the science that supported regulation of cannabis products with high THC concentration or its advocates. CONCLUSION Cannabis industry actors have leveraged several arguments employed by industry actors of other health compromising products to undermine initiatives to advance public health. They have also adapted rhetoric from other industries to the unique conditions of the cannabis regulatory landscape.

Li Liu, Yanglizheng Zhang, Wei Ge et al.

China has a 9000-year-long history of cereal-based alcohol production, with the use of molds (filamentous fungi) likely being one of the earliest fermentation techniques. This method later developed into the uniquely East Asian qu (koji) starter compound, containing grains, molds, yeasts, and bacteria. Recent studies have revealed that this method was already widely applied during the Neolithic period. However, much less is known about its development during the early dynastic times, and our knowledge of this innovation has mainly relied on textual materials. Here, we present direct evidence, based on microbotanical, microbial, and chemical analyses, for the fermentation method of a 2300-year-old liquid preserved in a sealed bronze bottle unearthed in a Qin tomb at Yancun, Shaanxi. The results of this research suggest that this liquid is likely a fermented beverage made from wheat/barley, rice, Job’s tears, broomcorn millet, and pulses. The fermentation starter may have been a cereal-based qu, consisting of a wide range of microorganisms, including molds (Aspergillus and Monascus), yeasts, and bacteria. Our findings suggest that the tradition of selecting suitable grains and microbial communities for brewing alcohol, possibly with a maiqu starter (primarily wheat/barley-based qu), may have been well established more than two thousand years ago.

Truong Ngoc, Pham Thinh, Dang Mui et al.

Red dragon fruit (Hylocereus polyrhizus), recognized globally for its substantial nutrient content and health benefits, has been extensively studied; studies have particularly focused on the fruit, while the composition of the stem remains less explored. This research focuses on optimizing fermentation parameters for red dragon fruit wine, specifically examining yeast-strain selection, juice-to-water dilution ratios, and yeast concentrations. Saccharomyces cerevisiae RV002 emerged as the optimal strain due to its robust performance and adaptability under adverse conditions. The study identified a 50% dilution ratio as ideal for maximizing clarity and the sensory attributes of the wine, whereas dilution ratios exceeding 90% significantly reduced ethanol content below acceptable commercial standards. An optimal yeast concentration of 1 g/L was found to balance microbial suppression and alcohol yield effectively; deviations from this concentration led to microbial contamination or impaired fermentation dynamics. Fermentation markedly altered the biochemical properties of Hylocereus polyrhizus, reducing sugar and vitamin C levels while increasing polyphenol content and antioxidant activity, thereby enhancing potential health benefits. These findings underscore the transformative effects of microbial activity on the substrate’s chemical landscape and highlight the potential of tailored fermentation strategies to enhance the utility and value of underutilized fruits in sustainable agricultural practices.

Hui Li, Hu He, Meilin Yan et al.

Nitrogen (N) is a critical element to improve tea production and quality. However, the role of miRNA in nitrogen nutrition of tea plants is still unclear. Glutamine, produced from assimilated nitrogen, plays a central role in the nitrogen cycle. In this study, 5'RNA ligase-mediated rapid-amplification of cDNA ends (5'RLM-RACE) and transient tobacco transformation experiments confirmed glutamine synthetase (CsGS2) was cleaved by CsmiR396d. Gene silencing and over-expression experiments of tea plant leaves show when CsmiR396d was over-expressed, the expression level of CsGS2 and the content of glutamine were decreased; when miR396d was silenced, the expression level of CsGS2 and the content of glutamine were increased. The results of the over-expression experiment in Arabidopsis were consistent with those in tea leaves. These results revealed the regulatory role of CsmiR396d in nitrogen nutrition of tea plant, which will provide further information and theoretical basis for tea plant utilization and quality improvement.

Shunyang Hu, Bangxu Wang, Liang Pei et al.

Glycosylation is one of the most common and important modifications in natural products (NPs), which can alter the biological activities and properties of NPs, effectively increase structural diversity, and improve pharmacological activities. The biosynthesis of glycosylation in natural products involves multiple complex biological processes, which are coordinated by many enzymes. UDP-glycosyltransferases (UGTs) play a crucial role in glycosylation modification, and have attracted long-term and widespread research attention. UGTs can catalyze the <i>O</i>-, <i>C</i>-, <i>S</i>-, and <i>N</i>-glycosylation of different substrates, producing a variety of glycosides with broad biological activity, while improving the solubility, stability, bioavailability, pharmacological activity, and other functions of NPs. In recent years, the rapid development of synthetic biology and advanced manufacturing technologies, especially the widespread application of artificial intelligence in the field of synthetic biology, has led to a series of new discoveries in the biosynthesis of NP glycosides by UGT. This work summarizes the latest progress and challenges in the field of NP glycosylation, covering the research results and potential applications of glycosylated derivatives of terpenes, flavonoids, polyphenols, aromatic compounds, and other compounds in terms of biogenesis. Looking to the future, research may leverage artificial intelligence-driven synthetic biology techniques to decipher genes related to the synthetic pathway, which is expected to further promote the large-scale synthesis and application of glycosylated NPs, and increase the diversity of NPs in the pharmaceutical, functional food, and cosmetic industries.

Mariana Alvarez-Navarrete, Katia L. Alonso-Hurtado, Alberto Flores-García et al.

Fungal holocellulases are interesting for their possible applications in the bioconversion of corn crop residues into molecules with technological significance. Holocellulase (xylanases and cellulases) production from <i>Fusarium solani</i> and <i>Aspergillus</i> sp. with corn stover as a carbon source was compared using a Box–Wilson design. The fungal holocellulase production was different in both fungi. For <i>F. solani</i>, the maximum endoxylanase and <i>β</i>-xylosidase activities were 14.15 U/mg and 0.75 U/mg at 84 h of fermentation on 350 g/L corn stover, while <i>Aspergillus</i> sp. was 5.90 U/mg and 0.03 U/mg, respectively, at 156 h and 1000 g/L corn stover. The production of holocellulases in both fungi was reduced with increasing carbon sources. The nitrogen source induced the holocellulases in <i>Aspergillus</i> sp., but not in <i>F. solani</i>. Interestingly, when verifying the optimal culture conditions, the production of endoxylanases by <i>F. solani</i> was higher when compared to the predicted value. With regard to the endoxylanase and <i>β</i>-xylosidase activities of <i>Aspergillus</i> sp., these were close to the predicted values. Based on the optimization model, <i>F. solani</i> and <i>Aspergillus</i> sp. produce an interesting holocellulolytic activity in a growth medium with corn stover as the only carbon source. The fermentation time and the amount of corn stover required to obtain maximum holocellulase production are possible advantages for <i>Fusarium solani</i> and <i>Aspergillus</i> sp., respectively.

Misael Romo-Silva, Emanuel Osmar Flores-Camargo, Griselda Ma. Chávez-Camarillo et al.

The efficient production of microbial lipases from organic wastes has garnered great interest because of the diverse and potential biotechnological applications of these enzymes. However, the extracellular lipases from the novel yeast strains <i>Hyphopichia wangnamkhiaoensis</i> and <i>Yarrowia deformans</i> remain uncharacterized. Thus, this study aimed to investigate the characteristics and production of lipases from both yeasts. Lipases from <i>H. wangnamkhiaoensis</i> and <i>Y. deformans</i> were purified and biochemically characterized, and their production was measured in batch cultures with olive oil (reference), waste cooking oil, and glycerol as substrates. The purified lipases from <i>H. wangnamkhiaoensis</i> and <i>Y. deformans</i> had molecular weights of approximately 33 and 45 kDa, respectively. Their activities on <i>p</i>-nitrophenyl palmitate were optimal at pH 8.0 and 40 °C. Moreover, the activities of the lipases were inhibited by ethylenediaminetetraacetic acid, phenylmethylsulfonyl fluoride, and 4-(2-aminoethyl)benzenesulfonyl fluoride, and were reactivated by Ca²⁺ and Mg²⁺, indicating that both lipases are metalloenzymes and serine-type enzymes. The lipases were more tolerant to hydrophilic solvents than to hydrophobic solvents, and they followed Michaelis–Menten kinetics. Among the various substrates used, waste cooking oil yielded the highest lipase production and productivity. These results indicate that <i>H. wangnamkhiaoensis</i> and <i>Y. deformans</i> are suitable and potential candidates for lipase production.

Jenny Nathalia Álvarez-Torres, Jacinto Efrén Ramírez-Bribiesca, Yuridia Bautista-Martínez et al.

Few studies have evaluated the impact of a lipid-rich diet with palmitic acid (PA) in ruminal fermentation. The objective was to evaluate the in vitro bath culture of the protected PA on the ruminal fermentative variables. Four diets were used: (a) without protected PA (nPA) and (b) inclusion of protected PA at three levels: PA3 = 3%, PA6 = 6%, and PA9 = 9% dry matter (DM). The maximum gas production occurred without including protected PA and the low gas production given with the inclusion of protected PA9 (<i>p</i> ≤ 0.05). Meanwhile, the inclusion with 3 and 6% of protected PA showed a higher level of gas production kinetics than the other treatments (<i>p</i> ≤ 0.05). DM and organic matter degradation after 72 h of incubation linearly decreased (<i>p</i> ≤ 0.05) with a high level of protected PA. The level of C16:0 in the protected AP increased with the higher level of supplemented AP (<i>p</i> ≤ 0.05). The best efficiency in propionic acid, decrease in methane, and increase in biohydrogenation (79%) occurred with the inclusion of protected PA3 (<i>p</i> ≤ 0.05). In conclusion, supplements with protected PA at 3 and 6% increased PA availability. The results indicate good benefits of protected PA on fermentative variables, and these doses seem ideal for future research in lactating goats.

J. Ndukwe, Claret Chiugo Aduba, K. T. Ughamba et al.

Kunu is a fermented non-alcoholic beverage consumed all over Nigeria. The drink is served as an alternative to alcohol due to its perceived extreme nourishing and therapeutic properties. Varieties of this beverage are determined mostly by the type of grain, the supplements, sensory additives used, and the process employed during its production. Dietary quality is paramount in nutritional well-being and a key factor in human overall health development. The nutritional quality of grains utilised for Kunu production makes the drink more appealing to a large growing population when compared to some other drinks. Some use Kunu drink as an infant weaning drink, thus serving as a priming beverage for infants due to its rich probiotic and nutritional properties. However, this beverage’s short shelf-life has limited its production scale. This review therefore elaborates succinctly on the diverse therapeutic nutritional properties of the Kunu beverage and the effect of additives and fermentation on the microbial dynamics during Kunu production, as well as the prospect of Kunu in diet diversification and priming for weaning infants.

D. Rossini, C. Bogsan

Kombucha is a traditional fermented beverage produced via the fermentation of a sweetened Camellia sinensis infusion added to a symbiotic culture of bacteria and yeast (SCOBY). During fermentation, a high level of ethanol can be produced as a yeast metabolite that can reach values above the legal limits for non-alcoholic beverages. In 2021, Brazil made the world’s first kombucha-specific legislation to label beverages containing up to 0.50% ABV (alcohol by volume) as non-alcoholic. Headspace gas chromatography was used to quantify ethanol in 12 kombucha samples from different brands 12 months before and after the legislation was implemented. Before the legislation was implemented, 92% of the samples showed ethanol concentrations above 0.50% ABV, ranging from 0.47% to 3.56% ABV. One year later, an analysis of the same 12 kombucha brands showed that 67% of the samples were non-compliant with the new legislation, ranging from 0.10% to 2.40% ABV. The formation of ethanol during kombucha fermentation is a multivariate problem. Inoculum usually differs between sources, and the types and amounts of sugar and fruits, and the tea infusion percentage can also impact the final product. These parameters vary among producers. Some efforts to help kombucha producers achieve a more controlled and consistent production process are needed to ensure that commercially available kombuchas are properly non-alcoholic beverages and safe to consume.

Reda Riešutė, J. Šalomskienė, D. Moreno et al.

Abstract Background Yeasts are widely spread in nature. Yeasts have a positive role in the fermentation of some products such as wine or beer, although they are also responsible for food spoilage alongside fungi. In addition, some species of yeasts, such as Candida spp., can enter the human body through food and beverages and may cause various types of infections. Therefore, it is necessary to find natural means for inhibition yeast growth in foods where they are undesirable microorganisms. Scope and approach This work describes the prevalence of yeasts in food products, the impact of pathogenic yeasts on the human organism, and the possibility to suppress their growth by use of lactic acid bacteria and preservatives of plant origin. It may be applicable in food industries where yeasts are undesirable microorganisms which requires inhibition of their growth. Key findings Yeasts have a positive role in food fermentation, but can also cause infections in people, therefore their presence in food should be controlled. Lactic acid bacteria (LAB) are good inhibitors of fungal activity due to the presence of inhibitory compounds, such as lactic, acetic, and ascorbic acids, hydrogen peroxide, bacteriocins, and others. Out of LAB, Lactobacillus plantarum shows the strongest inhibitory effects. Furthermore, plant extracts, such as black walnut, clove, garlic, oregano leaf extracts, as well as anolyte – a natural disinfectant - also display an antifungal effect and could be used for yeast and fungal control.

Yifan Yang, Xiaoping Fu, Xingya Zhao et al.

A carbohydrate binding module 68 (CBM68) of pullulanase from <i>Anoxybacillus</i> sp. LM18-11 was used to enhance the secretory expression of a thermostable α-amylase (BLA702) in <i>Bacillus subtilis</i>, through an atypical secretion pathway. The extracellular activity of BLA702 guided by CBM68 was 1248 U/mL, which was 12.6 and 7.2 times higher than that of BLA702 guided by its original signal peptide and the endogenous signal peptide LipA, respectively. A single gene knockout strain library containing 51 genes encoding macromolecular transporters was constructed to detect the effect of each transporter on the secretory expression of CBM68-BLA702. The gene knockout strain 0127 increased the extracellular amylase activity by 2.5 times. On this basis, an engineered strain <i>B. subtilis</i> 0127 (AmyE::BLA702-NprB::CBM68-BLA702-PrsA) was constructed by integrating BLA702 and CBM68-BLA702 at the AmyE and NprB sites in the genome of <i>B. subtilis</i> 0127, respectively. The molecular chaperone PrsA was overexpressed, to reduce the inclusion body formation of the recombinant enzymes. The highest extracellular amylase activity produced by <i>B. subtilis</i> 0127 (AmyE::BLA702-NprB::CBM68-BLA702-PrsA) was 3745.7 U/mL, which was a little lower than that (3825.4 U/mL) of <i>B. subtilis</i> 0127 (pMAC68-BLA702), but showing a better stability of passage. This newly constructed strain has potential for the industrial production of BLA702.

Israel Sunmola Afolabi, Aderinsola Jumai Adigun, Precious Amaneshi Garuba et al.

<i>Cyathea dregei</i> (CD) is a weed plant that is rarely consumed. This study investigated the impact of <i>Enterococcus faecalis</i> as an agent of 3–5-day fermentation, thus stimulating the edible properties of the leaves from CD using <i>Talinum fruticosum</i> as the control. The proximate content, biochemical, antioxidant properties, and phytochemical constituents of the unfermented and fermented leaves were examined. The lactate dehydrogenase activity (LDH) activity significantly increased (<i>p</i> < 0.05) due to the fermentation, which peaked on the third day. The fat, ash, and crude fiber constituents of the fermented CD leaves were significantly higher (<i>p</i> < 0.05), especially on day 3, compared to the unfermented leaves of CD. The leaves of CD naturally possess significantly higher (<i>p</i> < 0.05) values of calcium, selenium, magnesium potassium, sodium, zinc, and vitamin C but significantly lower (<i>p</i> < 0.05) values of vitamins A and E compared to those of water leaf. The fermentation aided the synthesis of caffeic acid (61.71 mg/10 g extract), eleven other bioactive phytochemicals (0.14–60.24 mg/10 g extract), two unexplored saponins (P-Scd, 52.05 mg/10 g extract), and a phenolic compound (P-Pcd, 0.23 mg/10 g extract). Four novel intermediary compounds and six other established compounds were freshly identified with fermentation. The leaves of <i>C. dregei</i> are naturally rich in bioactive nutrients and phytochemicals that trigger their strong antioxidant qualities, which were improved by this fermentation technique. <i>E. faecalis</i> is most likely to engage LDH in driving the fermentation transforming the <i>C. dregei</i> into a potential edible vegetable.

Pascal Otto, Mozhdeh Alipoursarbani, Daniel Torrent et al.

A demonstrator plant of a recently patented process for improved sludge degradation has been implemented on a municipal scale. In a 1500 m³ sewage sludge digester, an intermediary stage with aerobic sewage sludge reactivation was implemented. This oxic activation increased the biogas yield by up to 55% with a 25% reduction of the remaining fermentation residue volume. Furthermore, this process allowed an NH₄-N removal of over 90%. Additionally, 16S rRNA gene amplicon high-throughput sequencing of the reactivated digestate showed a reduced number of methane-forming archaea compared to the main digester. Multiple ammonium-oxidizing bacteria were detected. This includes multiple genera belonging to the family Chitinophagaceae (the highest values reached 18.8% of the DNA sequences) as well as a small amount of the genus <i>Candidatus nitrosoglobus</i> (<0.3%). In summary, the process described here provides an economically viable method to eliminate nitrogen from sewage sludge while achieving higher biogas yields and fewer potential pathogens in the residuals.

Dandan Chen, Yuxin Zhou, Dan Yang et al.

To investigate the feasibility of developing litchi leaves as silage, we determined the fermentation quality of four varieties of litchi leaves (including “Wanpu”, “Wuyejiu”, “Tongzai” and “Zhuangyuanhong”) ensiled with or without <i>Lactobacillus plantarum</i> on day 3, 7, 14 and 30. The in vitro dry matter digestibility and gas production of litchi leaves silages were also determined after 30 days of ensiling. The results showed that <i>Lactobacillus plantarum</i> significantly reduced pH value (<i>p</i> < 0.01), inhibited coliform bacteria, and reduced the production of ammonia nitrogen (<i>p</i> < 0.01) in all the four kinds of litchi leaves silage. Moreover, <i>Lactobacillus plantarum</i> treated litchi leaves (“Wanpu” and “Zhuangyuanhong”) had lower yeasts than the untreated litchi leaves during ensiling. The number of molds in <i>Lactobacillus plantarum</i> treated groups (“Tongzai” and “Zhuangyuanhong”) was below the detected level after 30 days ensiling, which was lower than that of the untreated groups. The addition of <i>Lactobacillus plantarum</i> also contributed to improving IVDMD and markedly reduced (<i>p</i> < 0.01) gas production of all litchi leaves silages. Conclusions: <i>Lactobacillus plantarum</i> can improve the fermentation quality and in vitro digestion characteristics of litchi leaves silage. Developing litchi leaves as silage material is a feasible way to recycle litchi leaves.

Tatiana Zonfa, Theofilos Kamperidis, Marica Falzarano et al.

The present work investigates a two-stage process scheme for cheese whey valorization through energy recovery in different forms by means of bio-electrochemical systems. The first stage consisted of an integrated bio-electrochemical process for H₂ and electricity production. This combined dark fermentation with an electrochemical system with the aim of overcoming the typical thermodynamic/biochemical limitations of fermentation and enhancing H₂ recovery. The second treatment stage involved a single-chamber microbial fuel cell, featuring an innovative configuration consisting of four air cathodes with fly ash as the oxygen reduction catalyst. The bio-electrochemical process performed in the first stage achieved promising results, displaying a three-times higher H₂ production yield compared to conventional dark fermentation. In addition, the experiments using the MFC in the second stage were found to successfully exploit the effluent from the first stage, with COD removal yields of 86% ± 8% and energy recovery with a maximum current output of 1.6 mA and a maximum power density of 1.2 W/m³.

Qilin Yang, Hongli Yao, Shuangping Liu et al.

Fermentation is an ancient food preservation and processing technology with a long history of thousands of years, that is still practiced all over the world. Fermented foods are usually defined as foods or beverages made by controlling the growth of microorganisms and the transformation of raw and auxiliary food components, which provide the human body with many beneficial nutrients or health factors. As fungus widely used in traditional Chinese fermented foods, molds and yeasts play an irreplaceable role in the formation of flavor substances and the production of functional components in fermented foods. The research progress of molds and yeasts in traditional Chinese fermented foods from traditional to modern is reviewed, including the research on the diversity, and population structure of molds and yeasts in fermented foods. The interaction between fermenting mold and yeast and the latest research results and application development prospects of related industries were discussed.

S. Benito

Ming Wang, Jianlin Wang, Yunting Li et al.

Low-temperature pretreatment (LTPT, Temp. < 100 °C or 140 °C) has the advantages of low input, simplicity, and energy saving, which makes engineering easy to use for improving biogas production. However, compared with high-temperature pretreatment (>150 °C) that can destroy recalcitrant polymerized matter in biomass, the action mechanism of heat treatment of biomass is unclear. Improving LTPT on biogas yield is often influenced by feedstock type, treatment temperature, exposure time, and fermentation conditions. Such as, even when belonging to the same algal biomass, the response to LTPT varies between species. Therefore, forming a unified method for LTPT to be applied in practice is difficult. This review focuses on the LTPT used in different biomass materials to improve anaerobic digestion performance, including food waste, sludge, animal manure, algae, straw, etc. It also discusses the challenge and cost issues faced during LTPT application according to the energy balance and proposes some proposals for economically promoting the implementation of LTPT.